It is likely that toffee began to be made during the eighteenth century when sugar became ever cheaper due to the slave trade and its importation from the Caribbean. It is not clear why this black treacle toffee is associated with Bonfire Night in northern counties of England but it may be that it was associated with Parkin (which also uses black treacle) and was traditionally eaten on this night.
Equipment
Weighing scales
Measuring jug
Small saucepan
Large heavy bottom saucepan
Cup
Baking tray
Toffee hammer or rolling pin
Preparation method
Grease the baking tray with a little oil.
Place the black treacle and golden syrup in the small saucepan and heat until runny.
Transfer to the large saucepan along with all the other ingredients and bring to the boil.
Reduce the heat to a vigorous simmer and cook for 15-20 minutes.
Fill the cup with cold water and drop a little of the toffee into it. Leave for a minute or two. If it becomes brittle it is ready. If it is still soft then continue to simmer for another 5 minutes or until brittle.
Remove from the heat, pour into the prepared baking tray and leave to cool to room temperature.
Once it has cooled and has hardened turn it out onto a chopping board and break up with the toffee hammer or end of a rolling pin.
Georgian
Serves:
10
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Ingredients
125gunsalted butter
450glight muscovado sugar
60gblack treacle
60ggolden syrup
2tbspwhole milk
1tbspvinegar (preferably balsamic)
Nutrition
Nutrition Facts
Bonfire toffee
Serving Size
50 g
Amount per Serving
Calories
280
Percent of Daily Value*
Fat
10
g
15
%
Saturated Fat
16.3
g
102
%
Cholesterol
27
mg
9
%
Sodium
20
mg
1
%
Potassium
240
mg
7
%
Carbohydrates
53
g
18
%
Sugar
54
g
60
%
Protein
0.2
g
0
%
Calcium
66
mg
7
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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